Posted by: griswoldfun | August 13, 2011

Graham Cracker & Coconut Cookie Bars

I don’t like coconut… and I believe desserts should have chocolate, but these were pretty good and everyone else seemed to really like them!
 
 
Graham Cracker & Coconut Cookie Bars
 
Line 9” X 13” pan with whole graham crackers.
Melt 1 ½  sticks butter with 1 cup sugar.
Add 1 beaten egg and ½ cup Pet or Carnation milk.
Boil one minute stirring constantly.
Add 1 cup chopped pecans, 1 cup angel flake coconut, and 1 cup crushed graham crackers.
Mix together and pour over graham crackers in bottom of pan.
Put another layer of graham crackers on top of filling.
 
Icing:
Melt ½ stick butter, then add  2 c powdered sugar, 3 Tbsp Pet  / Carnation milk, and 1 tsp vanilla
 
Chill before slicing.
 
The lady who gave me the recipe says they are better the second day and freeze well.
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Responses

  1. This sounds really good! I’m very picky about coconut in desserts as well. It’s a textural issue for me. But sometimes it works! Especially toasted, mmm.

  2. The texture of the coconut wasn’t very noticeable at all! They really were a crowd pleaser and so easy.


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